I created a healthier version of the classic Pumpkin Bread that still tastes moist and really delicious using fresh pumpkin puree, coconut oil instead of butter, & half wheat flour instead of all white. This bread is super soft and has a nice crustiness on the top.
I cooked my pumpkin in the Instant Pot, but you can certainly roast yours in the oven or even use canned pumpkin puree if you don’t happen to have a sugar pumpkin on hand like I did.
For this recipe you will need:
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1.5 cups sugar
- 3/4 cup coconut oil, melted if too hard to mix
- 2 eggs
- 1 cup pumpkin puree (or 1 15oz can)
Start by greasing one 8″ x 4.5″ loaf pan and preheat the oven to 325.
Combine your dry ingredients in a bowl and set aside.
Add coconut oil and sugar to the bowl of an electric mixer and beat together until fully combined. Add the eggs one at a time and beat until light and fluffy. Add in pumpkin puree.
Turn the blender down to a low speed and gradually add in the flour mixture. It may not be completely smooth in texture due to the pumpkin puree and that’s fine.
Pour the mixture into the loaf pan and bake 70 minutes or until a toothpick comes out clean. My toddlers devour this, especially with some whipped cream cheese on top and cut into squares!